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Old 03-23-2007, 06:33 AM   #1 (permalink)
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Default Atama/Banga

So anywho Thursday is my Naija food day, i decided to make the easiest soup I can, Atama/Banga
Fufu
Palm Creme
Atama Leaves

Oxtail
Neck Bones
Shaki
Crayfish
Maggi
Small Onion
PEPPER!


Uziza(i ran out of Banga spice so I used Uziza which is used for peper soup but is really similar to Banga spice)

Atama Leaves crumbled

After meat is cooked, i added the palm creme

Then the atama, simmered for like 10 min on low heat

Voila!
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Old 03-23-2007, 06:44 AM   #2 (permalink)
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Nice, but what is Atama?
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Quote:
Originally Posted by Sir Koan
The yellow wey okoro dey find, she get am.
See her eyes like Abaji's ocean. Is there anything so reflective and expressive in the hinterland?
See her lips as luscious as palm kernel.
Dis na original daughter of Wohinghi. They don't make them like this north of Imo river.
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Old 03-23-2007, 06:47 AM   #3 (permalink)
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its just banga with the atama leaf, it adds a slightly different flavour, usually there is more atama but sha i can only take so much, oh yeah in Akawa Ibom and Cross River they call it Atama

Last edited by TheBendelite; 03-23-2007 at 06:55 AM..
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Old 03-23-2007, 06:56 AM   #4 (permalink)
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Quote:
Originally Posted by TheBendelite
its just banga with the atama leaf, it adds a slightly different flavour, usually there is more atama but sha i can only take so much, oh yeah in Akawa Ibom and Cross River they call it Atama

ok so what is it?
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Old 03-23-2007, 07:03 AM   #5 (permalink)
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Abak Atama is what they call it in Akwa Ibom & Cross River States because of the leaf, and in Delta and Edo State we call it Banga but we do not add the leaf

Last edited by TheBendelite; 03-23-2007 at 07:10 AM..
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Old 03-23-2007, 12:15 PM   #6 (permalink)
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palm creme? Looks like it made the soup kinda heavy..why not regular light flowing palmoil?
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Old 03-23-2007, 12:51 PM   #7 (permalink)
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Quote:
Originally Posted by TheBendelite
Abak Atama is what they call it in Akwa Ibom & Cross River States because of the leaf, and in Delta and Edo State we call it Banga but we do not add the leaf


oh ok!... In bayelsa we prolly throw in some fresh periwinkle, fresh shrimps.. those spices (I don't know what they;re called) and eat it with fufu(cassava fufu) or starch
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Quote:
Originally Posted by Sir Koan
The yellow wey okoro dey find, she get am.
See her eyes like Abaji's ocean. Is there anything so reflective and expressive in the hinterland?
See her lips as luscious as palm kernel.
Dis na original daughter of Wohinghi. They don't make them like this north of Imo river.
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Old 03-23-2007, 01:36 PM   #8 (permalink)
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Good job Bendelite. I think i'm gonna cook me some Atama this weekend and throw in stockfish, periwinkle and dried fish (efik style) It's just 10am and i'm already hungry looking at ur food
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Old 03-23-2007, 01:42 PM   #9 (permalink)
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OK WHAT EXACTLY IS PERIWINKLE???? I KEEP HEARING ABOUT IT. DOES ANYONE HAVE A PICTURE OR SOMETHING?
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Old 03-23-2007, 02:52 PM   #10 (permalink)
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OK WHAT EXACTLY IS PERIWINKLE???? I KEEP HEARING ABOUT IT. DOES ANYONE HAVE A PICTURE OR SOMETHING?
periwinkles r almost like snails, but smaller. Dunno how else to describe 'em
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Old 03-23-2007, 02:57 PM   #11 (permalink)
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Atama...1 of the best soups I have had the good fortune of wackin...Akwa ibom women are the best jare
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Old 03-23-2007, 03:07 PM   #12 (permalink)
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really nice, good job..it looks great...i made some banga 4 d wk too.
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Old 03-23-2007, 03:12 PM   #13 (permalink)
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Quote:
Originally Posted by maestrodamuz
Atama...1 of the best soups I have had the good fortune of wackin...Akwa ibom women are the best jare

Correction. EFIK women
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Old 03-23-2007, 03:17 PM   #14 (permalink)
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Quote:
Originally Posted by dziree
periwinkles r almost like snails, but smaller. Dunno how else to describe 'em
o ic

Atama is the leaves you add to the banga.. sorta like bitterleaf?
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Old 03-23-2007, 06:48 PM   #15 (permalink)
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bendelite,serious question - how do you know the quantity of palm creme to use [say per litre of stock]and how long do u cook for [high or low heat] thereafter.
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